Green Peppercorn & Raspberry Vinegar Bass Recipe
Ingredients
| All purpose flour | 1/3 Cup (16 tbs) | |
| Fillets | 1 1/2 Pound, cut in half | |
| Vegetable oil | ||
| Vegetable oil | 1 Tablespoon | |
| Shallots | 1/4 Cup (16 tbs), chopped | |
| 1/2 cup ready-to-serve chicken broth | ||
| 1/4 cup crime de cassis | ||
| Raspberry vinegar | 3 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Brown sauce | 1/2 Cup (16 tbs) | |
| 2 tablespoons brined green peppercorns, drained | ||
Directions
Place flour in shallow dish.
Dredge fillets in flour to coat.
In 12-inch skillet, heat 7-8 inch oil over medium heat.
Add fillets.
Fry for 4 to 7 minutes, or until golden brown, turning over once.
Remove fillets from skillet.
Place on serving platter.
Cover to keep warm.
Set aside.
In 10-inch skillet, heat 1 tablespoon oil over medium heat.
Add shallots.
Cook for 1/2 to 2 minutes, or until tender.
Stir in broth, creme de cassis, vinegar and juice.
Bring mixture to a simmer.
Reduce heat to medium-low.
Simmer for 10 to 15 minutes, or until mixture is reduced by half, stirring occasionally.
Add brown sauce and peppercorns.
Simmer for 1 minute, or until hot, stirring constantly.
Spoon sauce over fish.
Dredge fillets in flour to coat.
In 12-inch skillet, heat 7-8 inch oil over medium heat.
Add fillets.
Fry for 4 to 7 minutes, or until golden brown, turning over once.
Remove fillets from skillet.
Place on serving platter.
Cover to keep warm.
Set aside.
In 10-inch skillet, heat 1 tablespoon oil over medium heat.
Add shallots.
Cook for 1/2 to 2 minutes, or until tender.
Stir in broth, creme de cassis, vinegar and juice.
Bring mixture to a simmer.
Reduce heat to medium-low.
Simmer for 10 to 15 minutes, or until mixture is reduced by half, stirring occasionally.
Add brown sauce and peppercorns.
Simmer for 1 minute, or until hot, stirring constantly.
Spoon sauce over fish.
Chef
